Recipes

How to Cook Chicken Like Our Favorite New York Restaurants

The chefs behind The Fly, Hart’s, and Cervo’s deliver 5 new, knock-out recipes for chicken we want to eat all. the. time.
Image may contain Food Dish Meal Plant and Seasoning
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

On any given night, you’re likely to find multiple BA staffers eating dinner at Hart’s (our No. 5 Best New Restaurant in 2017), Cervo’s (listed in our Top 50 this past year), or The Fly, the team’s self-described “chicken bar” and newest spot in Brooklyn, opened this February. But stopping in for a bite at any of these restaurants still wasn’t enough for us; we wanted more. So we invited chefs Aaron Crowder, Katie Jackson, and Nick Perkins to the Bon Appétit Test Kitchen to cook through five new chicken recipes that showcase different cuts and techniques for preparing our favorite bird. From a chicken saltimbocca with a crunchy snap pea and mint salad to a one-pot wonder of slow roasted chicken thighs with leeks, these are the chicken recipes you will want to make all spring.

  • This image may contain Food and Meatball
    Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    1/5

    Roast Chicken Thighs with Peas and Mint

    We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

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  • This image may contain Food Meal Dish and Plant
    Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    2/5

    Za’atar Chicken with Garlicky Yogurt

    To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

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  • This image may contain Food Meal and Dish
    Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    5/5

    Chile-and-Citrus-Rubbed Chicken With Potatoes

    Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

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Former BA senior food editor. When Andy is not developing and testing recipes, he can be found at garage or estate sells and flea markets in search of objects to clutter his apartment. He has an extensive collection of mortar and pestles that he is very proud of. Spirit food: ... Read More
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